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Buster's Pizza & Donair

113 - 9824 92 Street Grande Prairie AB T8V 6H7 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping on the front entrance door was found to be in disrepair (i.e. with visible gaps that may allow the entry of pests).The owner / operator is requested to re-seal the gaps on the bottom of the front entrance door.
  3. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper food recipes were contaminating foods within the pizza toppings refrigeration unit. Paper food recipes were removed by staff during the inspection.Ensure unhygienic materials do not contact any food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to verify the temperature of food during cooking, re-heating and hot holding.Ensure a functional probe thermometer is available to verify the temperature of food during cooking, re-heating and hot holding.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The paper towel roll (in the main washroom) was sitting on top of a broken dispenser. 2. The rear storage area hand wash sink (i.e. hot water faucet) is not functional. 1. Ensure the paper towel dispenser is repaired / replaced.2. Ensure the rear storage area hot water faucet is repaired / replaced.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. The weatherstripping on the front entrance door was found to be in disrepair (i.e. with visible gaps that may allow the entry of pests).2. Pest control records were not available for review during the inspection.1. The owner / operator is requested to re-seal the gaps on the bottom of the front entrance door.2. Ensure pest control records are kept maintained and are available to review during any inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. It is unclear what is being used to sanitize food contact surfaces.2. Most chemical spray bottles do not contain a label to identify the ingredients within each bottle.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure either chlorine bleach, quaternary ammonia, or iodine is being used to disinfect all food contact surfaces. Ensure chemical test strips are available and being used - depending on what chemical you wish to use.2. Ensure all chemical spray bottles are clearly labeled to identify the ingredients within each spray bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. Gravy and Donair meat were both found in separate hot-holding units and were both noted to be exposed to the temperature danger zone (i.e. 4c-60c/40F-140F). The gravy was at 51.1c and donair meat was at 6c. The donair meat appears to have come out from the refrigerator and placed directly into the hot-holding unit without first re-heating this product to 74c./165F first.The owner / operator of this facility is requested to immediately conduct the following, namely:1. If using high risk foods (from a previous day and they are stored in a refrigerator) - ensure the following occur:a) Re-heat the high-risk food items to 74c/165F FIRSTb) transfer these hot-high risk food items (into an already-functional hot-holding unit) at 60c/140F or greater. You are not permitted to place cold high risk food items directly into a hot-holding unit.. Should this issue re-occur during a future inspection, all food items will be immediately discarded and further action will be taken by this regional health authority.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. The rear grease trap lid is not structurally sound to the floor. The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the grease trap lid (in the rear dishwashing area) to ensure the lid is structurally sound to the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The main washroom contains a sign that indicates "out of order."The owner / operator of this facility is requested to conduct the following, namely:1. Contact a qualified plumbing professional to inspect this washroom and make any necessary repairs to ensure it is fully functional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue – EXPIRY WAS NOTED TO BE THE END OF NOVEMBER 2024.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. The can opener tooth was not in a sanitary condition and requires cleaning / sanitizing.The owner / operator of this facility is requested to conduct the following, namely:1. Clean / sanitize the can opener / can opener tooth.****THIS ISSUE WAS ADDRESSED DURING INSPECTION.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were left out around the 3-compartment sink area.2. The bleach sanitizer was measured at a concentration of 0 PPM. 3. The tooth on the can opener was not in a sanitary condition. Please ensure that:1. Cleaning cloths are stored in sanitizing solution whenever not in use.2. The bleach concentration in sanitizing solution measures between 100-200 PPM. 3. All equipment is maintained in a sanitary condition.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not being kept for refrigeration units.Ensure temperature checks are regularly logged for all refrigeration units.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Tomato sauce in the cooler was stored in its original cellophane container, which can allow metal to leach into the product.2. A tray containing chopped green peppers and a bucket of feta cheese were left uncovered in the cooler.Please ensure:1. Tomato sauce is transferred to a different food grade container for storage. 2. Lid covers are placed on top of uncovered food products in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the gravy and donair meat (in hot-holding units) were found to be sitting at a temperature between 4 Degrees Celsius and 60 Degrees Celsius (i.e. within the temperature danger zone).Ensure that all hot-holding equipment are able to hold food at a temperature of at least 60 Degrees Celsius. Also - all hot holding equipment must be turned on immediately and brought up to the correct temperature prior to allowing high risk foods to be inserted within.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The p-trap of the front hand sink was leaking and therefore in disrepair.Please ensure the p-trap is repaired and in proper working order.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Various sanitation issues were noted, including but not limited to the following areas:a. Window sills in the dining areab. Behind/underneath all refrigeration and cooking equipment.c. In the back storage spaced. The can opener toothe. All hand sinks2. The public washroom was out-of-order due to plumbing issues. Please ensure of the following:1. All areas of the facility are adequately cleaned and sanitized.2. The public washroom is returned to proper-working order.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Various chemicals / chemical spray bottles did not contain a label to identify the ingredients within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. Both hand wash sinks within this facility were not fully supplied with paper towels.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash sinks are fully equipped with hot and cold potable water, liquid hand soap, and disposable hand towels (in their respective dispensers).******THIS ISSUE WAS ADDRESSED DURING INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. Some areas within this facility were not sanitary. Various floors, equipment, and food contact surfaces require cleaning and sanitizing.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure this entire facility is cleaned / sanitized. Remove any unnecessary items / debris / cardboard within the rear of this facility.